Panera Bread #1267, 7939l Tysons Corner Ctr. F9l, Mclean, VA 22102 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Panera Bread #1267
Address: 7939l Tysons Corner Ctr. F9l, Mclean, VA 22102
Type: Fast Food Restaurant
Phone: 703 442-7755
Total inspections: 6
Last inspection: 06/02/2015

Restaurant representatives - add corrected or new information about Panera Bread #1267, 7939l Tysons Corner Ctr. F9l, Mclean, VA 22102 »


Inspection findings

Inspection date

Type

Two units were being serviced during time of inspection. The salad station cooler temperature was about 43F and advised manager to monitor. Service person said it was on the work order.
No violation noted during this evaluation.
06/02/2015Routine
The purpose of this visit was to conduct a risk factor assessment. Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation.
12/16/2014Risk Factor
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Turkey panini in 2DR refrigerator - under panini machine at 47F.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. MOVED TO ANOTHER UNIT TO COOL AND COLD HOLD AT 41F OR BELOW.
04/29/2014Risk Factor
The purpose of this visit was to conduct a routine inspection.
Remember to not overstock refrigeration units to allow appropriate air flow and help cold-holding units maintain an ambient temperature of 41F or below. Additionally, please submit copies of Employee Health Policy for Health Department review. Thank you for your time today.

  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
    Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
    Correction: A complete employee health policy must have the following elements:
    1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Milk, half and half, in True 1DR flat top refrigerator at 45F and 46F.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. FOOD ITEMS WERE MOVED TO ANOTHER UNIT TO COOL. DISCUSSED NOT OVERSTOCKING REFRIGERATOR, WITH CFM.
  • Fairfax City Code/Certified Food Manager/Certification Process
    Observation: The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc.
    Correction: Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days to avoid further enforcement action. A copy of the photo identification card can be faxed to my attention at (703) 385-9568.
  • Plumbing / Maintained in Good Repair
    Observation: Observed faucet at 3-vat sink to be in disrepair.
    Correction: Plumbing shall be maintained in good repair.
  • Mops in Air-dry Position (corrected on site)
    Observation: Observed that several mops were improperly stored between use.
    Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. PERSON IN CHARGE DISCUSSED WITH FOOD EMPLOYEE AND CORRECTED.
02/21/2014Routine
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please fax invoice for repair of dish machine and three signed copies of form #2 for employee health policy.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
    Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
    Correction: A complete employee health policy must have the following elements:
    1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: butter at 49F in 3DR prep refrigerator.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. (Moved to walk-in refrigerator).
  • Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
    Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of 0 ppm chlorine solution.
    Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. DISH MACHINE WAS NOT IN USE. FOOD EMPLOYEES WERE INSTRUCTED NOT TO USE DISH MACHINE UNTIL UNIT HAS BEEN REPAIRED. CFM CALLED TECHNICIAN.
09/26/2013Risk Factor
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
Hot water heater: AO Smith DSE-100
Dishmachine: Ecolab ES-2000
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
    Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
    Correction: A complete employee health policy must have the following elements:
    1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
  • Temp Meas Devices for Ambient Air Location
    Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: True 3DR prep refrigerator
    Correction: True 2DR refrigerator - by bagel slicer.
  • Cutting Boards / Resurface / Discard (repeated violation)
    Observation: Several cutting boards throughout the establishment are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
02/01/2013Routine

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